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If you are force carbonating I'd say it's okay, but I'd worry about the suspended yeast if you plan to bottle because they would almost certainly go dormant.

It's only 1/2 oz. I like hops so I'd go with it. It'll give you more aroma.

We love to answer questions, don't worry about it! Welcome :)

I love all types of Belgian beers but I really despise Brettanomyces. I recently had Helios Farmhouse Ale from Victory Brewing Company and was very disappointed. However, it's found in many Belgian ales. Like everyone else has said, Belgians are a wide variety and can taste completely different...

The starter won't dilute the gravity enough for you or the yeast to notice

You're brewing the right kind of stuff! Don't worry about it, I'm sure it will turn out fine. It's all the more satisfying when you get a big beer right. Just make sure you have some hearty yeast. Welcome! Don't forget to share some recipes if you can :mug:

I'm a 1 and 5 gallon homebrewer and there is no reason for you not to stick with both. They are two completely different monsters and glad to see you're now a member! Let us know how they turn out and don't be afraid to try some crazy brews! :mug:

Welcome! Glad to see you share our brewing passion :mug:

Glad you are joining us! Can't wait to see you around the forums. Welcome

I've never added yeast to the bottles before but I can't imagine that you would need to add very much. A yeast starter may be a good idea though so you can add exactly how much you want. Plus, new yeast will give you a cleaner and quicker aging in the bottle.

I like a really roasted flavor so I'd keep it at 0.75. However, because you are using the good cherry, you're going to get a nice flavor boost. If you like cherry beer, I'd reduce it because it will highlight the sweetness.

Looks alright to me. Just make sure your steeping grains are in the right amount, those reds are very finicky.

Maybe once every couple days; you don't want to let too much oxygen back into the fermentor. Beer is one of those things you need to forget about and not worry too much about. Eventually it comes out right. Like everyone says, patience is the hardest thing to learn when home brewing. :mug:

What type of English ale are you fermenting?

You didn't under pitch, you pitched a lot of yeast. However, your OG was extremely high and may have affected the yeast and caused them to drop out quicker. Your attenuation was only 57%, so I would say that the yeast stopped early.

Sounds like its fermenting. Every strain and batch of yeast is different and will rarely ferment the same as another. Keep an eye on the SG.

How long has it been in the fermentor?

Ah Fleetwood! How's it going?

I've never had an IPA I didn't like. However, I've had many beers that I didn't like, I must just be a hophead :). A better topic would be the BEST IPAs, which would be any IPA from Dogfish Head or Firestone Walker. :mug:

1 gallon batches are tricky. The full boil is a real pain at such a low volume and I ended up with less wort in my fermentors as well. However, you will find the right temperature to boil at and will eventually get the volume perfect. As for the adding of water, some people have for the 1 gallon...